Borsch

1 pcs. Beets;

80 g Cabbage;

2 pcs. Potato;

0.5 pcs. Carrot;

0.5 pcs. Parsley root;

0.5 pcs. Onion;

2 pcs. Tomatoes;

40 ml Vegetable oil;

1 l Water or broth;

1 pcs. Lavrovvy sheet;

Salt

1 Art. l. Sugar

Boil the beets. Cabbage (fresh or pickled) finely chop. Potatoes cut into cubes or cubes.

Broth boil, put in a cabbage and potatoes. Then fry the grated on a coarse grater carrots, onions, add to them cut into slices of tomatoes and simmer for 2-3 minutes, add all the broth. There also add grated beets, bay leaves and sugar. When the potatoes are soft, add salt soup, turn off the heat and cover with a lid kastrulyu. After 15 minutes, can be served with sour cream and herbs.